6 Points (old)
If you’re a fan of Yotam Ottolenghi & Sami Tamimi’s Jerusalam cookbook here’s a calorie lightened recipe from it. If you haven’t heard of the book – go and buy it now. It’s incredible. Jerusalem: A Cookbook
We’ve taken the classic of fried cauliflower with taratour sauce and given it the ‘slender plate’ treatment to create Slender Jerusalem Cauliflower With Tahini. The cauliflower is roasted instead of deep fried and we’ve reduced the amount of tahini in the sauce. It’s still an incredibly satisfying and rich dish, just a little more forgiving on the waistline.
- 1 medium cauliflower head, split into small florets, weighing 1kg.
- 10ml sunflower oil
- 30g tahini paste
- 1 garlic cloves, peeled and crushed
- 15g chopped parsley
- 15g chopped mint, plus more to finish
- 30g low fat yoghurt
- 3 tbsp lemon juice
- ½ tsp pomegranate molasses, plus more to finish
- Malden sea salt and black pepper
- Roughly 45ml water
- Preheat oven to 220 c.
- Toss the cauliflower florets in the sunflower oil and some salt. Place on a flat baking tray, spread out so they are in a single layer. Place in the preheated oven and cook until crowned - 20 minutes or so.
- Meanwhile in a bowl add the tahini, garlic, parsely, mint, yoghurt, lemon juice & pomegranate molasses. Stir well and then add the water slowly, stirring as you do. Your sauce may thicken, just add more water and stir as you go. Add salt and pepper to taste once you have reached the desired consistency.
- Remove the cooked cauliflower from the oven and allow to cool slightly. Place in a plate and then drizzle the sauce over.